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Salmon and Wild Rice Soup

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 2 medium carrots chopped
  • 2 medium stalks celery chopped
  • 1 28-ounce can diced tomatoes undrained
  • 2 15-ounce cans chicken broth low sodium and low fat
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon coarse ground pepper
  • ¼ cup fresh basil chopped
  • 10 5-ounce cans pink salmon drained
  • 2 cups Minute® Ready to Serve Brown and Wild Rice
  • 2 cups broccoli florets
  • ⅓ cup Parmesan cheese grated

Instructions
 

  • In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook, stirring frequently, until just tender, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.
  • Add the diced tomatoes, broth, oregano, pepper, and basil, and bring to a boil.
  • Reduce the heat and let simmer for 10 minutes.
  • Add the salmon, rice, and broccoli; stir; Cook for 5 minutes.
  • To serve, ladle the soup into bowls and top each with 1 tablespoon Parmesan and chopped fresh basil.
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